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SAUG CURRIESHalf an anna’s worth of any saug will suffice for a party of four, for
curries made of greens, such as spinach, &c. The following condiments,
&c., are used:—One chittack and a half of mustard oil, four
teaspoonfuls of ground onions, one teaspoonful of ground chilies, half
a teaspoonful of ground turmeric, a quarter of a teaspoonful of ground
garlic, one teaspoonful and a half of ground salt, and one cupful of
water.
82.—Red Saug and Omra
The omra should be peeled, and half fried if large. Great care must be
taken to thoroughly clean and wash the greens. Put them into a
colander and allow all the water to drain away. Then warm the oil, and
fry the ground condiments; then the saug and omra, and when crisp add
the water and cook over a slow fire until the greens and omra are
tender.
83.—Red Saug, Omra, and Shrimps
Observe in all respects the same process as that required in cooking
without the shrimps, omitting the ginger.
84.—Red Saug and Prawns
The prawns should be parboiled, and then follow all the instructions
in recipe No. 82.
85.—Green Saug with Prawns
Proceed in every particular as with the last.
86.—Danta Curry with Shrimps
The danta is a fine delicate long green pod which the horseradish-tree
yields, and contains small peas; these pods are cut into lengths of
three or four inches and cooked with shrimps. Beyond this explanation
it is not necessary to enlarge upon the instructions already given.
87.—Khuttah Carree, or Acid Vegetable Curry
Take small quantities of all kinds of vegetables in season, but the
best curry is that made of potatoes, kutchoo or artichoke, sweet
potatoes or suckercund, carrots, red and white pumpkins, and tomatoes.
The vegetables should be cut into large pieces, and boiled in water
with the following condiments:—Four teaspoonfuls of ground onions,
one teaspoonful each of ground turmeric and chilies, a quarter of a
teaspoonful of ground garlic, and one teaspoonful of roasted and
ground coriander-seed.
Prepare two large cups of tamarind water, slightly sweetened with
jaggry, strain through a sieve, and add the strained water to the
boiled vegetables with a few fresh chilies. Then melt in a separate
pot one chittack or two ounces of mustard oil. While the oil is
bubbling, fry in it a teaspoonful of the collinga, or onion-seeds, and
when sufficiently fried pour it over the boiled vegetables including
the tamarind water. Close up the pot, and allow it to simmer for
fifteen to twenty minutes, when it will be ready. It is eaten cold.
BHAHJEESBy bhahjee is meant fried. The two most generally approved vegetable
bhahjees are those made of bringals and pulwals. The following are the
condiments, &c., used:—Mustard oil according to the quantity of
vegetable to be fried, a little ground turmeric and chilies, and some
salt.
88.—Bringal Bhahjee
Take young full-sized bringals; wash them thoroughly, and slice them
about an eighth of an inch thick; dry them, steep them for half an
hour in the ground condiments and salt, fry in oil, and serve up hot.
89.—Pulwal Bhahjee
Take a dozen or more pulwals—a most excellent and wholesome native
vegetable,—scrape or pare away very finely the upper green coating,
divide them lengthways into two pieces, clear away all the seeds, &c.,
wash, drain away all the water, and steep them in ground turmeric,
chilies, and salt for half an hour or longer; then fry them quite
crisp in melted mustard oil. They are much liked by some Europeans.
N.B.—The vegetable called ram’s horns or lady’s fingers, known by the
natives as dharus, makes an excellent bhahjee; so does the
kerrella, a small green and intensely bitter native vegetable, which
comes into the market in March and April; it is not, however, well
suited to the European taste.
DAL OR PEAS CURRIESHalf an anna’s worth of any dal will suffice for a party of four. The
condiments are as follow:—Three-quarters of a chittack of ghee, four
teaspoonfuls of ground onions, one teaspoonful of ground chilies, half
a teaspoonful of ground turmeric, half a teaspoonful of ground ginger,
a quarter of a teaspoonful of ground garlic, one teaspoonful and a
half of salt, and half a dozen onions cut into six or eight slices
each.
90.—Moong Dal
Take half a pound of the raw dal, or say half a cupful; clean, pick,
and roast it; mix it up with all the ground condiments and salt, put
into a pot, pour water over the whole, some two inches above the dal,
and boil it well, until the dal has quite dissolved. Be careful not to
disturb it while in the process of boiling, but allow it to cake as it
were en masse. When thoroughly boiled, churn the dal by twirling it
in a wooden instrument called a ghootnee; then warm the ghee in a
separate pot, fry the onions, chop them, and throw into the churned
dal, after which pour the dal into the pot of melted ghee, and keep
stirring until the dal and ghee have well mixed; then put the cover
on, and allow to simmer over a slow fire for about a quarter of an
hour.
N.B.—The standard price of the best roasted moong dal is two annas
and a half per seer.
91.—Mussoor or Red Dal
The process in all respects for preparing and cooking the red dal is
the same as for the moong dal, excepting that, instead of fried sliced
onions, a large clove of garlic is cut up small, fried, and takes the
place of the onions.
The price of the best quality mussoor dal, free of husk, is two annas
per seer.
92.—Mussoor Dal with Amchoor or with Tamarind
Put the amchoor, or, if preferred, tamarind, into the pot with the
dal; allow it to dissolve, and when the dal is going through the
process of bring churned remove the hard stones of the amchoor or
seeds of the tamarind.
93.—Mussoor Dal Chur Churree
Instead of only half a dozen onions, take a dozen, and cut them into
fine slices lengthways. Warm the three-quarters of a chittack of ghee,
fry and set aside the sliced onions, then fry all the ground
condiments; next put in and fry the dal, having previously washed it
well, soaked it in water for about a quarter of an hour, and drained
it through a colander. When thoroughly fried and browned, add only a
little water, barely sufficient to cover the fried dal, and allow to
simmer from ten to fifteen minutes, or until the dal has dissolved.
Serve up, strewing over it the fried onions. If chunna ka dal be used,
soak it for an hour.
Other dals are occasionally served up, but very rarely at European
tables. The price of the best clean chunna ka dal rarely exceeds two
annas per seer.
94.—Dal Foolaree
Is much liked by Europeans, but is rarely served up well, owing to the
trouble and time required in making it properly.
For the recipe see No. 223.
BURTAS OR MASHESBurtas are mashes of potatoes and other vegetables, cold meats, dry
fish, &c.; they are palatable, and much liked by most Europeans as
accompaniments to curry and rice. The ingredients to almost every
burta are the fine large white Patna onions, fresh green chilies, and
the juice of fresh lemons.
95.—Potato Burta
Take a moderate or middling sized white Panta onion; remove the outer
coats, and slice very fine; then slice or cut up two hot green
chilies, and squeeze over the onion and chilies the juice of a fresh
lime: allow to soak. Take eight or ten well-boiled potatoes, half a
teaspoonful of salt, and a teaspoonful of good mustard oil; bruise the
potatoes down with a large silver or plated fork, adding, when they
are half bruised, the onions and chilies, with as much only of the
lime-juice as may be agreeable: mix all well together with a light
hand, so that the potatoes may not cake, and yet be well and
thoroughly mashed and mixed.
96.—Brinjal Burta
Prepare the sliced onions, chilies, and lime-juice in the manner
directed for potato burta. Take two fine young brinjals of large size;
carefully and thoroughly roast them in a quick ash fire; remove the
ashes and burnt parts of the skin, if any; then open the brinjals, and
with a clean spoon remove the contents to as near the skin as
possible, to which add a good teaspoonful of salt and teaspoonful of
mustard oil; work these with a spoon to a perfect pulp, throwing away
the lumps or shreds if any; then mix with it all the onions, chilies,
and lime-juice. If not to your taste, add more salt or lime-juice,
according to fancy.
97.—Dry Fish Burta
Prepare onions, chilies, and lime-juice as before. Take a part of the
Arabian dried beckty and well broil it; remove all the bones, and
pound the fish to nearly a powder; mix it thoroughly with a
teaspoonful of mustard oil, and add the onions, chilies, and
lime-juice.
98.—Red Herring Burta
Take onions, chilies, and lime-juice. Place the herring, with its
original paper packing, on a gridiron, or on a frying-pan, and warm it
well; then clear it of all skin, very carefully pick out all the
bones, bruise the herring, and mix it thoroughly with the sliced
onions, chilies, and lime-juice.
N.B.—This is an inimitable burta.
99.—Cold Corned-Beef Burta
Steep sliced onions and chilies in lime-juice; have the red
well-corned part of a cold round of beef nicely pounded; add to it the
onions, chilies, and as much of the lime-juice as may be desirable.
100.—Cold Tongue Burta
The remains of a well-corned cold tongue make an excellent burta, as
per recipe for cold beef burta.
101.—Cold Ham Burta
Is made in the same way as the beef and tongue burtas.
102.—Green Mango Burta
The condiments for this burta are a quarter of a teaspoonful of ground
chilies, half a teaspoonful of ground fresh mint-leaves, half a
teaspoonful of ground ginger, half a teaspoonful of salt, and a
teaspoonful of sugar.
Take two ordinary large-size green mangoes; peel, divide, and throw
them into clean water, remove the stones, then bruise them to a
perfect pulp with the aid of the curry-stone and muller. Care must be
taken that the stone is perfectly clean, and will not impart the
flavour of garlic or turmeric to the burta. Mix the sugar well with
the pulp; if the mango be very acid, add a little more sugar; then mix
it with the salt and ground condiments; more salt or sugar may be
added if required.
103.—Tomato Burta
Bake in an oven a dozen good-sized tomatoes until the skin cracks;
break them down, and mix with them a little ground chilies, ginger,
salt, and half a teaspoonful of good mustard oil. A small squeeze of
lemon-juice may be added if desired.
SOUPSA digester is best adapted for boiling soups in, as no steam can
escape, and consequently less water is required than in a common pot.
To extract the substance or essence of meat, long and slow boiling
over a charcoal fire is absolutely necessary. In the first instance,
however, it is desirable to boil up the meat with pepper and salt on a
quick, brisk fire, and take away all the black scum which rises to the
surface; then pour a little cold water into the pot to raise up the
white scum, which
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